Works matching IS 10026630 AND DT 2019 AND VI 40 AND IP 12

Results: 47

猴头菇β-葡聚糖的结构表征及其稀溶液性质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 85, doi. 10.7506/spkx1002-6630-20180510-157

By:

张三丰;
王一非;
冯涛;
庄海宁;
宋诗清;
姚凌云;
孙敏;
徐志民

Publication type:

Article

发酵对酸肉蛋白质结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 182, doi. 10.7506/spkx1002-6630-20180710-142

By:

常荣;
韦诚;
段珍珍;
周才琼

Publication type:

Article

灵芝中17 种农药的QuEChERS-气相色谱-质谱联用快速检测技术.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 326, doi. 10.7506/spkx1002-6630-20180411-139

By:

崔丽丽;
闫梅霞;
逄世峰;
周春元;
王英平

Publication type:

Article

混菌发酵苹果浊汁的益生菌筛选及其发酵动力学模型构建.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 153, doi. 10.7506/spkx1002-6630-20180703-029

By:

孟掉琴;
吴霞;
岳田利;
高振鹏

Publication type:

Article

Qualitative and Quantitative Assessment of Fatty Acids of Five Woody Crop Oils by Gas Chromatography Coupled with Time-of-Flight Mass Spectrometry (GC-TOF-MS).

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 210, doi. 10.7506/spkx1002-6630-20180604-034

By:

DING Jian;
RUAN Chengjiang;
HAN Ping;
MOPPER, Susan;
GUAN Ying

Publication type:

Article

牙鲆（Paralichthys olivaceus）中不同亚型小清蛋白的提纯与鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 308, doi. 10.7506/spkx1002-6630-20180706-084

By:

孙礼瑞;
林洪;
李振兴;
赵金霞;
林航;
罗晨;
田盛兰

Publication type:

Article

益生菌发酵猕猴桃汁工艺优化及香气成分动态解析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 168, doi. 10.7506/spkx1002-6630-20180704-056

By:

罗心欣;
成雨阳;
王周利;
岳田利;
蔡瑞;
袁亚宏

Publication type:

Article

大豆分离蛋白-甜菊糖苷复合稳定剂制备纳米乳液.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 9, doi. 10.7506/spkx1002-6630-20180625-464

By:

李青;
陶祎晨;
万芝力;
齐军茹;
杨晓泉

Publication type:

Article

虫白蜡高级烷醇微乳液的制备及其在功能饮料中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 78, doi. 10.7506/spkx1002-6630-20181028-321

By:

马金菊;
马李一;
李凯;
张雯雯;
张玉荣;
杨茂栋;
陈晓鸣;
张弘

Publication type:

Article

水相体系中磷脂酶A<sub>1</sub>酶解南极磷虾磷脂制备溶血磷脂的分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 92, doi. 10.7506/spkx1002-6630-20181009-064

By:

胡劼;
俞博凯;
吕飞;
丁玉庭;
刘书来

Publication type:

Article

低植酸豆基配方粉的制备及消化特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 275, doi. 10.7506/spkx1002-6630-20180724-287

By:

徐婧婷;
赵忠良;
朱宏;
王世杰;
郭顺堂

Publication type:

Article

无添加马铃薯粉条老化工艺及贮藏品质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 283, doi. 10.7506/spkx1002-6630-20181005-023

By:

曾洁;
姜继凯;
高海燕;
孟可心;
宋孟迪;
李光磊

Publication type:

Article

藜麦茶加工工艺及酚类物质组成分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 267, doi. 10.7506/spkx1002-6630-20180727-331

By:

张艺沛;
张婷;
史一恒;
袁亚宏;
岳田利

Publication type:

Article

响应面优化药食同源基质制曲工艺及酒体成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 123, doi. 10.7506/spkx1002-6630-20180701-010

By:

禹晓婷;
苏伟;
齐琦;
姜丽

Publication type:

Article

微波-热风联用制取笋干工艺条件优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 260, doi. 10.7506/spkx1002-6630-20180808-071

By:

姚荷;
谭亦成;
谭兴和;
李清明;
王锋;
张春艳;
王栏树;
成才良;
秦长光

Publication type:

Article

基于GC-MS技术对不同产地稻米的代谢组学分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 176, doi. 10.7506/spkx1002-6630-20180621-412

By:

富天昕;
冯玉超;
张丽媛;
李雪;
王长远

Publication type:

Article

诺丽自然发酵汁中醋酸菌的分离鉴定及发酵特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 131, doi. 10.7506/spkx1002-6630-20181204-056

By:

梁丛颖;
周偏;
张琳;
蔡坤;
刘四新;
李从发

Publication type:

Article

植物糖原负载提高姜黄素溶解度.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 30, doi. 10.7506/spkx1002-6630-20180614-254

By:

王攀;
樊金玲;
杨亚培;
张月

Publication type:

Article

OPO乳脂粉对肠道微生物体外发酵的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 115, doi. 10.7506/spkx1002-6630-20180622-420

By:

侯爱香;
成焕;
李宗军;
李月

Publication type:

Article

HPLC测定番荔枝果实中酚类成分及抗氧化相关性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 203, doi. 10.7506/spkx1002-6630-20180621-411

By:

韩锐;
陈亚运;
季君洋;
陈勇;
李祥;
陈建伟

Publication type:

Article

蓝圆鲹酸/碱等电点沉淀法分离蛋白凝胶特性与消化特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 22, doi. 10.7506/spkx1002-6630-20180626-484

By:

孙乐常;
林怡晨;
刘伟锋;
翁凌;
张凌晶;
刘光明;
曹敏杰

Publication type:

Article

蔗糖共溶质对琼脂-魔芋胶共混体系溶胶-凝胶转变过程流变学性质及结构形成动力学的影响

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 37, doi. 10.7506/spkx1002-6630-20180630-527

By:

朱建华;
邹秀容;
丘秀珍;
刘日斌;
单斌

Publication type:

Article

丙二醛氧化对米糠蛋白结构及功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 98, doi. 10.7506/spkx1002-6630-20180528-392

By:

周麟依;
孙玉凤;
吴非

Publication type:

Article

混合菌株和外源赖氨酸对鱼酱发酵品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 108, doi. 10.7506/spkx1002-6630-20180709-119

By:

郑志颖;
周晶;
袁丽;
高瑞昌

Publication type:

Article

膳食纤维与阿魏酸复配对面团和面筋蛋白性质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 62, doi. 10.7506/spkx1002-6630-20180203-041

By:

王红娜;
曹欣然;
黄莲燕;
张慧娟;
刘英丽;
王静

Publication type:

Article

花青素共价交联大豆蛋白对其结构及营养吸收特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 1, doi. 10.7506/spkx1002-6630-20180420-268

By:

刘英杰;
蒋悦;
黄国;
王宁;
刘春峰;
王天雪;
李婧;
刘贵辰;
隋晓楠;
江连洲

Publication type:

Article

预热处理大豆蛋白对鲤鱼肌原纤维蛋白凝胶和流变学特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 55, doi. 10.7506/spkx1002-6630-20180510-161

By:

杜洪振;
陈倩;
杨振;
孙钦秀;
孔保华

Publication type:

Article

Effect of Exopolysaccharide Produced by Lactobacillus casei HS4 on Microstructure and Rheological Properties of Fermented Milk.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 145, doi. 10.7506/spkx1002-6630-20180624-452

By:

BAI Ying;
LIU Naiqi

Publication type:

Article

不同凝胶剂对芝麻酱稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 70, doi. 10.7506/spkx1002-6630-20180705-066

By:

刘怡真;
马传国;
李婕妤

Publication type:

Article

冷胁迫对异常威克汉姆酵母代谢物组的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 190, doi. 10.7506/spkx1002-6630-20180621-416

By:

罗煜;
刘薇丛;
郭薇丹;
付湘晋;
徐莉娜;
胡作民;
李正雯;
徐友志

Publication type:

Article

低聚糖和多酚结合偏最小二乘判别分析鉴别油菜蜜产地.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 290, doi. 10.7506/spkx1002-6630-20180424-308

By:

佘僧;
李熠;
宋洪波;
陈兰珍

Publication type:

Article

Development of Germinated Brown Rice Protein and Dextran Conjugate as an Emulsifier: Evaluation of Physicochemical Properties and Emulsion Stability.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 46, doi. 10.7506/spkx1002-6630-20180515-216

By:

WANG Xue;
HOU Zhanqun;
YUAN Peng;
LIU Jia;
DUAN Shenglin;
SUN Aidong

Publication type:

Article

电流-时间曲线法测定鱼露中的苯乙胺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 340, doi. 10.7506/spkx1002-6630-20180522-315

By:

赵晓娟;
周婵媛;
张敏;
陈海光;
白卫东

Publication type:

Article

固相萃取-高效液相色谱法测定苹果汁及其饮料中展青霉素的含量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 303, doi. 10.7506/spkx1002-6630-20180820-198

By:

刘文慧;
董越;
王娜;
李绍振

Publication type:

Article

空间位阻净化-超高效液相色谱-串联质谱技术测定动物源性食品中抗组胺类药物残留

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 345, doi. 10.7506/spkx1002-6630-20180820-199

By:

王京;
叶佳明;
王潇;
钟世欢;
陈青俊

Publication type:

Article

气相色谱-同位素稀释质谱法测定肉中多环芳烃含量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 321, doi. 10.7506/spkx1002-6630-20180509-142

By:

彭姚珊;
李永利;
陈鹰;
李杰

Publication type:

Article

果胶多糖水热法降解及其产物体外抗氧化性评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 253, doi. 10.7506/spkx1002-6630-20180724-295

By:

姜美云;
唐硕;
王婷;
赖晨欢;
范一民;
勇强

Publication type:

Article

菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 16, doi. 10.7506/spkx1002-6630-20180423-296

By:

仪淑敏;
叶贝贝;
张诗雯;
余永名;
赵文浩;
李学鹏;
范大明;
郁晓君;
丁浩宸;
黄建联;
徐永霞;
米红波;
励建荣

Publication type:

Article

基于高效液相色谱法对农产品中吡虫啉的提取和净化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 315, doi. 10.7506/spkx1002-6630-20180516-245

By:

卢兰香;
薛霞;
张艳侠;
杨昊;
王骏;
祝建华;
刘艳明

Publication type:

Article

高效液相色谱-串联质谱联用法与高效液相色谱法同步测定白玉菇麦角固醇和VD<sub>2</sub>方法比较

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 237, doi. 10.7506/spkx1002-6630-20181112-126

By:

徐明芳;
沈林燕;
杨云舒;
傅利军;
孙勇;
王洋洋;
彭璐;
黄晓晶;
李彦

Publication type:

Article

乳脂肪干法分提组分化学组成及热力学特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 196, doi. 10.7506/spkx1002-6630-20180423-286

By:

王筠钠;
李妍;
李扬;
尹未华;
张列兵

Publication type:

Article

红曲黄酒传统酿造过程挥发性风味组分及微生物菌群多样性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 137, doi. 10.7506/spkx1002-6630-20180211-135

By:

洪家丽;
李秋艺;
潘雨阳;
郭伟灵;
黄梓芮;
赵立娜;
钱敏;
白卫东;
倪莉;
饶平凡;
刘斌;
吕旭聪

Publication type:

Article

琯溪蜜柚蒸馏酒香气特征及风味成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 232, doi. 10.7506/spkx1002-6630-20180302-026

By:

李睿;
倪辉;
李婷;
张婷;
李利君;
杨远帆;
李清彪

Publication type:

Article

顶空固相微萃取-气质联用法结合自动解卷积技术分析葛根中的挥发性成分

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 220, doi. 10.7506/spkx1002-6630-20180522-325

By:

张鹏云;
李蓉;
陈丽斯;
林淑绵;
杨芳;
张峰

Publication type:

Article

牛初乳和牛常乳乳清 N-糖蛋白质的差异分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 160, doi. 10.7506/spkx1002-6630-20180513-176

By:

曹雪妍;
刘瑛;
杨梅;
杨宁;
梁肖娜;
武俊瑞;
乌日娜;
陶冬冰;
刘彪;
叶文慧;
岳喜庆

Publication type:

Article

2 种槟榔干果风味品质的比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 245, doi. 10.7506/spkx1002-6630-20180607-090

By:

王斌;
杨大伟;
李宗军

Publication type:

Article

可视化LAMP 检测常见肉制品中猪肉成分.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 296, doi. 10.7506/spkx1002-6630-20180526-369

By:

朱凯;
康怀彬;
王德国

Publication type:

Article